Risotto al Limone

The Risotto cogli Asparagi e Zafferano is my favorite, but this one is also very good and my wife's favorite. All risotti are made more or less the same. The main difference in this case, besides the flavoring ingredients of lemon and zucchine, is that the zucchine are not cooked in the broth (though it probably does not matter much).

1 chopped shallot or ½ medium chopped yellow onion

2 zucchine, sliced

1/4 cup (55g) extra-virgin olive oil

6 cups (1500g) chicken broth (homemade is strongly preferred, otherwise unsalted)

1 cup (237g/mL) dry white wine

1 1/2 medium lemons, juice squeezed out

2 cups (360g) Carnaroli (or Vialone Nano or Arborio) rice

4 Tbsp chopped basil leaf or parsley

1 cup (100g) freshly grated Parmigiano-Reggiano cheese

3 Tbsp (42g) butter

Salt, to taste

  

 

1.   Sauté chopped shallot and sliced zucchine in olive oil in a pan.

2.   Start bringing broth to a simmer.

3.   In a heavy pot that will be used for the full cooking, toast the rice over medium-high heat until they are a little translucent, stirring continually. You don't want them to get brown. The purpose of this step is to seal in the starches, give the rice a slightly richer and nuttier taste profile, and to help the rice cook more uniformly in the broth. Many Italian cooks insist on this step. I'm not convinced that it makes any noticeable difference, but I do it anyway because it's easy.

4.   Add wine and zest of one lemon's peel and cook over medium-high heat until most of the wine is cooked away, stirring as you go. I like to use a large flat-edged spatula to stir the rice because it can scrape the bottom of the pot better than a rounded wooden spoon can.

5.     Add the lemon juice to the pot of rice and stir until it has been absorbed. The first time you make it, I would err on the side of adding a little less lemon juice than you think you want. You don't want it to over-power the dish. You can adjust it for the next time. Note that I think the lemon juice could be added at the same time as the wine and all would be fine.

6.   Add enough hot broth to just barely cover the risotto (see second photo below). Cook, stirring (nearly) constantly.  Continue adding broth, one ladleful at a time. Keep the rice mostly submerged in broth the whole time, otherwise the risotto will come out too dry.

Note: The cooking time from this point to completion varies based on the rice used (the variety and its age), but you’re probably looking at 15 minutes more. The risotto is done when you’ve reached the desired creaminess and the individual grains are tender yet al dente.

7.     About 5 minutes into the ladling/stirring process, add the chopped basil (or parsley).

8.   About 10 minutes into the ladling/stirring process, add the sautéed zucchine and shallots. Around this time, start tasting for salt, especially if you used unsalted broth. With homemade broth, I normally do not need to add any salt. As you season, however, remember that the cheese will also add a salty flavor.

9.     When you think the risotto is almost done, stir in the cheese and butter, but no more broth. Then let 30-40% of the remaining liquid evaporate.

10.   Remove from heat, do NOT stir, and cover. Let sit for 5 minutes. It will absorb the remaining liquid and make the risotto moister.

11.  Remove the cover and give it a good stir. Some people will add a ladleful of broth before putting the cover on. I don’t do that because I feel that there is already plenty of liquid since I had been cooking it submerged for the entire time.

 

 

 

(rice after being toasted)